I love the way you coach the listener through this, and especially explaining the rationale for using a cold pan with mixing eggs. I can't wait to try this recipe. ❤
This came out GREAT! I just made it for my mom as a Mother’s Day present. My first time making a cake from scratch and I couldn’t be more proud of myself. Thanks!
Love German choc cake. I only let my icing cool about 15 min and it’s great. I cook mine a little longer than most people. Maybe that’s why mine is ready without chilling.
You didn't cook long enough. You cook it for 12 minutes, stirring constantly so it doesn't scorch. Then take off the heat and add a small bag of bakers coconut and 6 oz pecan pieces 😋. I double the regular recipe and boil it 22 minutes. I use dozen egg yolks, 3cups sugar, 3 sticks of butter. 2 cans 12oz cans evaporated milk, Using lg bag of bakers coconut and 12 oz pecan pieces after mixture has thickened from cooking 22 minutes, stirring constantly so it doesn't scorch. I save egg whites and beat them to add to the cake batter mixture.
Thank You so much for Your kindness and Generosity for sharing Your Wonderful Recipes and Methods. You have a giving heart and You are sure of God's amazing Gift in Your life. Thank You! Gods continued Blessings 🙏 🙏🙏
Saluditos hoy dia encontre su hermoso canal es super hermosa señora husted si realisa las recetas buenas desde cero y me gustan mucho gracias por compartir.
Cherie Hosey my name is Sherry. Maybe you were thinking of Charlie in Louisiana. I watch and make his recipes also. But my cake is delicious. I hope you give it a try. Blessings
I’ve must have done something wrong because my frosting was too runny. I followed the recipe to a “t”. In fact, I actually let the frosting sit in the refrigerator overnight and it didn’t help at all.
OMGGGGG I’m not sure but I actually move to the freezer if not firming quickly enough. Its done in 45 minutes to an hour. I pray you didn’t throw it away. We can save it. I pray
Thanks for sharing! But I never had to put mines in the refrigerator, I just set it in the bowl and it firmed up really well!!! But I will try your version of it
Thank you for your question. I’m so sorry I thought I mentioned that. I will update the ingredients list. I use unsalted when salt is in the recipe. I pray you give it a try. It’s simply delicious. Have a Blessed day and weekend 😊
@@dorothydavis8238 Thank you for your comment but the paper insert was not the one I typically use with a shine to it. I somehow ordered the wrong one that time. As I mentioned that never happens. Have a wonderful Holiday. God Bless.
Freezer not necessary. You don't have enough something if the frosting doesn't thicken up as it cools. NO FREEZER😊 Use more coconut or something if it doesn't fit in your freezer, like it would never in mine😁
You didn't cook long enough. You cook it for 12 minutes, stirring constantly so it doesn't scorch. Then take off the heat and add a small bag of bakers coconut and 6 oz pecan pieces 😋. I double the regular recipe and boil it 22 minutes. I use dozen egg yolks, 3cups sugar, 3 sticks of butter. 2 cans 12oz cans evaporated milk, Using lg bag of bakers coconut and 12 oz pecan pieces after mixture has thickened from cooking 22 minutes, stirring constantly so it doesn't scorch. I save egg whites and beat them to add to the cake batter mixture.
I love the way you break the instructions down. TFS
I love the way you coach the listener through this, and especially explaining the rationale for using a cold pan with mixing eggs.
I can't wait to try this recipe. ❤
Mimosa Chan you’re so kind. I will be coming back to UA-cam soon 😊
@@sherryssweetsensationz2623 Fabulous! Please come back. 😍
This came out GREAT! I just made it for my mom as a Mother’s Day present. My first time making a cake from scratch and I couldn’t be more proud of myself. Thanks!
Nesia Coffin I’m so happy to hear this. I hope she enjoyed it. Blessings and stay well
Love German choc cake. I only let my icing cool about 15 min and it’s great. I cook mine a little longer than most people. Maybe that’s why mine is ready without chilling.
Yes, you have to cook it stirring constantly for 12 minutes. I double my recipe so cooking it 22 minutes 😋
You didn't cook long enough. You cook it for 12 minutes, stirring constantly so it doesn't scorch. Then take off the heat and add a small bag of bakers coconut and 6 oz pecan pieces 😋. I double the regular recipe and boil it 22 minutes. I use dozen egg yolks, 3cups sugar, 3 sticks of butter. 2 cans 12oz cans evaporated milk, Using lg bag of bakers coconut and 12 oz pecan pieces after mixture has thickened from cooking 22 minutes, stirring constantly so it doesn't scorch. I save egg whites and beat them to add to the cake batter mixture.
This was so awesome seeing your technique. Such a great teacher
Thank You so much for Your kindness and Generosity for sharing Your Wonderful Recipes and Methods. You have a giving heart and You are sure of God's amazing Gift in Your life. Thank You!
Gods continued Blessings 🙏 🙏🙏
You’re a great teacher, very detail. Thank you
Thank you for taking the time to make this video. I enjoyed how you talked through the steps. What kind of chocolate and how much?
You and your recipe are an absolute gem!! Made this for my brothers birthday, wow!! Thank you!🙂
Natalie Cruz I’m so HAPPY you tried it. We absolutely love it. I’m coming back soon to do an amazing strawberry cake ❤️
looking good 😊
Saluditos hoy dia encontre su hermoso canal es super hermosa señora husted si realisa las recetas buenas desde cero y me gustan mucho gracias por compartir.
I watched all parts and this recipe was the most detailed! I am trying this looks soooo good! Thanks for sharing
Did you try it?
Thank U, thank U, thank U, for the precise details of your lovely German Chocolate Cake. Thanks for sharing God bless U.
Can't wait to try it
Your cake looks delicious and your layers are so big. I need to watch your video on baking this cake. 😋
I know this cake is delicious
I'm going to make it
It will hit the spot
Charlie, you're doing such a good job. Keep up the good work
Cherie Hosey my name is Sherry. Maybe you were thinking of Charlie in Louisiana. I watch and make his recipes also. But my cake is delicious. I hope you give it a try. Blessings
Delicious 😋
Yessssss so delicious
Thank You! You always give such wonderful baking tips, your cake is a work of art.
cleanhd Thank You and apologies for the delay. Happy Holidays
I’m going to try this today let u know how it turned out...tks for sharing
YVONE MORELAND I hope you tried it. Please let me know. Blessings
You're very entertaining to hear and your instructions are very easy on the ears I just wish we can see your face while learning!!!
Thank you for responding I appreciate that so glad to hear from you and I'll soon let you doing all right
Love it can't wait to try it out
This is truly a homemade cake messing and EVERYTHING!!!
Thank I enjoy watching your videos and I will be making it the weekend have a bless weekend
I’ve must have done something wrong because my frosting was too runny. I followed the recipe to a “t”. In fact, I actually let the frosting sit in the refrigerator overnight and it didn’t help at all.
OMGGGGG I’m not sure but I actually move to the freezer if not firming quickly enough. Its done in 45 minutes to an hour. I pray you didn’t throw it away. We can save it. I pray
I relistened. and it says putting it in the freezer. I’m so sorry you missed that part.
This recipe is amazing
I want to try this out
Thanks for sharing! But I never had to put mines in the refrigerator, I just set it in the bowl and it firmed up really well!!! But I will try your version of it
Can I have a slice please
Ms. Sheryl do use jumbo eggs to bake your German Chocolate Cake? That cake is beautiful and tall. 😋
Just large. Sorry for responding so late. I hope you tried to make it.
No amount of pecans or cocoanut
Please look in the description box under pecan recipe. I hope you try it for the holidays. God Bless. Thank you for watching
The butter for the frosting is that unsalted butter as well?
OreoLove yes I typically use unsalted when baking because pecans may have sodium. I’ve never had a problem. I hope you give it a try.
Hi, I'm having an issue with my frosting , the egg keeps forming like its been scrambled. And my frosting wont stay on my cake.
Temper your eggs
@@feefee7171 what does that mean
😱😱😱🎂🎂, your eggs SCRAMBLED… while making your frosting 🤣🤣🤣😂😂😂😂😂; yep!! You did something wrong, thanks for letting the rest of us know…🥲🥲🥲🥲😂
You have to keep your mixture moving. You also have to put it in the freezer for it to thicken up.
You such a blessing dear and we love your sweet Spirit dear
Tkhughes Thomas45 Thank you
Do you use salted butter or sweet butter?
Thank you for your question. I’m so sorry I thought I mentioned that. I will update the ingredients list. I use unsalted when salt is in the recipe. I pray you give it a try. It’s simply delicious. Have a Blessed day and weekend 😊
You suppose to take paper as soon as you flip cake to cool to keep from paper sticking & pulling cake
@@dorothydavis8238 Thank you for your comment but the paper insert was not the one I typically use with a shine to it. I somehow ordered the wrong one that time. As I mentioned that never happens. Have a wonderful Holiday. God Bless.
Freezer not necessary. You don't have enough something if the frosting doesn't thicken up as it cools. NO FREEZER😊 Use more coconut or something if it doesn't fit in your freezer, like it would never in mine😁
Freezer is a must for me. Thank you for watching.
Is that a 12oz can of evaporated milk you use.
Nancy Higgs yes ma’am that’s correct. It’s the standard can. I’d love to know how yours comes out
Don't speed it up. I appreciate your patience. Thanks
Your manicure is lovely, too, btw. 😊
Thank you so much 🙂
I tried this and my middle was sinking. What happened? And the icing was thick then got runny ☹️
I’m so sorry I have never had that happen before.
You didn't cook long enough. You cook it for 12 minutes, stirring constantly so it doesn't scorch. Then take off the heat and add a small bag of bakers coconut and 6 oz pecan pieces 😋. I double the regular recipe and boil it 22 minutes. I use dozen egg yolks, 3cups sugar, 3 sticks of butter. 2 cans 12oz cans evaporated milk, Using lg bag of bakers coconut and 12 oz pecan pieces after mixture has thickened from cooking 22 minutes, stirring constantly so it doesn't scorch. I save egg whites and beat them to add to the cake batter mixture.
Thanks for watching.
How do you store this cake?
I’m so sorry I missed your question. I keep in a cake plastic container.
Too fluffy
Coconut pineapple real cake million ingredients after German chocolate